Step1
Cut 2 of the plantain into three pieces each and steam them. Once done, set aside to cool. Pulse the steamed plantain to form a paste.
Step2
Half cook the rice in water and drain it.
Step3
In a deep bottom vessel, bring 1 cup water to boil and add the jaggery. Let the jaggery melt. Strain it to remove impurities if any.
Step4
Transfer the strained syrup back to stove and add in the mashed plantain. Stir well to combine. In case the mashed plantain does not combine well with the jaggery syrup due to lumps, just pass it through a sieve and it will mix well.
Step5
Pour in the medium coconut milk extract and bring it to boil. Reduce the flame and add the half cooked rice along with the cardamom powder. Stir well to prevent it from sticking to the bottom.
Step6
Once the rice is cooked, pour in the thick milk extract. Bring it to boil and reduce the flame. Let it simmer for 2-3 minutes before you switch off.
Step7
In a separate skillet, add ghee and fry the cashew nuts till golden brown and raisins till puffed up. Add this to the pradhaman.
Step8
Cut 1 plantain into small chunks and stir fry them in ghee till the color just begins to change to brown. Pour this into the pradhaman along with the remaining ghee and give it a good stir. Serve it hot or cold as suiting your palette.
Pre Time
40min
Serves
2
Difficulty
Easy
Pre Time
2hr
Serves
8
Difficulty
Easy
Pre Time
0hr 25min
Serves
3
Difficulty
Easy
Pre Time
15min
Serves
3
Difficulty
Easy
Pre Time
20min
Serves
1
Difficulty
Easy
Pre Time
30min
Serves
2
Difficulty
Easy
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